Jakob Lyngsø
Guest Chef at Restaurant Mami
Jakob Lyngsø is a distinguished Danish chef renowned for his expertise in French cuisine. As co-head chef at Copenhagen’s Bistro Boheme, he plays a key role in blending French culinary tradition with Danish warmth. Jakob’s journey into the culinary world began somewhat unexpectedly, working his way up from a cook in Aarhus to his current leadership role in one of Copenhagen’s most respected bistros. Before Bistro Boheme, he worked at Tantris, a two-Michelin-star French restaurant in Munich. In 2024, Jakob earned third place in Denmark’s inaugural Pâté-Croûte competition, showcasing his mastery of this classic French dish. His dedication and innovation in the culinary arts led to his nomination for “Årets Kokkeprofil 2025” (Chef Profile of the Year 2025) by Den Danske Spiseguide. Jakob continues to elevate Danish gastronomy through his passion and creativity. For him, the single most important thing is taste, and the inspiration for cooking comes directly from the ingredients.
Why do you work in the culinary industry?
It was more of a coincidence. I dropped out of high school and got a job as a cook. Then I started an apprenticeship in Aarhus, and everything developed from there through hard work. I wasn’t the best when I started.
What sparks your passion for creating and collaborating on culinary experiences?
Old craftsmanship and classic cuisine.
What matters most to you when it comes to dining?
Taste is the most important thing.
Your food philosophy:
For me, taste is key – but appearance, the sight of the ingredients, the vibe, even the weather, how you feel, and what’s on your mind – all of these also influence the experience. I might see a tomato, and if it's truly high quality, I get inspired. It's about the simple things. You want to capture pure taste.
Your favourite drink in the evening or when going out to relax:
A Negroni.
Your favourite pizza:
Margherita.
Restaurant
Mami
Located in Turku’s Old Town, Mami is a trend-free neighbourhood restaurant cherished by food lovers. We’ve been serving guests for 18 years, and our way of running a restaurant has stayed much the same. We still prepare skilful yet unpretentious food using seasonal ingredients sourced from trusted suppliers we’ve come to rely on over the years. Click to learn more!
